Place the chicken tenders in a large bowl and season with the salt, garlic powder, onion powder, paprika, and pepper, toss well to evenly coat the chicken.
Add the buttermilk and hot sauce, and stir to combine. Cover and place in the fridge for 1 hour to marinate.
Preheat a deep fryer or a heavy bottom skillet with deep sides (add enough oil to go up the side of the pan 2-3 inches) until it reaches 350°F.
Add the flour, cornstarch, salt, paprika, and pepper to a medium shallow bowl.
Line a sheet tray with parchment paper. Place a wire rack over another sheet tray and set aside.
One by one, take the tenders out of the buttermilk and let the excess drip off.
Place the tender in the flour mixture and press it in. Shake off any excess flour and place the tender on the prepared sheet tray. Repeat with the other tenders.
Carefully place the chicken tenders one by one into the fryer, but don’t overcrowd them. They should not be touching.
Fry the tenders on one side for about 4 minutes and flip it over with tongs. Chicken is done when golden brown and has an internal temperature of at least 165°F degrees. About 6-8 minutes total.
Fry chicken in batches. When the chicken is done frying, place it on a wire rack over a pan so the excess oil can drip off. Immediately sprinkle a little more salt. Repeat with the remaining tenders.
Serve immediately with buttermilk waffles, butter, and maple syrup if desired.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.